DIRECTIONS

1. Prep the Oven and Baking Sheet:

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.

2. Cream the Butter and Sugar:

In a large mixing bowl, use a hand mixer or whisk to beat the softened butter and brown sugar together until the mixture is light and fluffy (about 2–3 minutes).

3. Add Wet Ingredients:

Beat in the egg and vanilla extract until well combined.

4. Combine Dry Ingredients:

In a separate medium bowl, whisk together the oats, flour, cinnamon, salt, and baking powder.

5. Mix Wet and Dry Ingredients:

Gradually add the dry ingredients to the wet mixture. Stir gently until just combined, being careful not to overmix.

6. Fold in Blueberries:

Carefully fold in the berries, ensuring they are evenly distributed throughout the dough. If using frozen berries, work quickly to avoid the dough becoming watery.

7. Scoop the Dough:

Using a cookie scoop or tablespoon, scoop heaping portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. Gently flatten the tops if desired.

8. Bake:

Bake in the preheated oven for 12–14 minutes, or until the edges are golden brown and the centers are set. Rotate the baking sheet halfway through for even baking.

9. Cool:

Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes:

• For a slightly chewier texture, chill the dough for 30 minutes before baking.
• Optional: Add a sprinkle of coarse sugar on top of the cookies before baking for extra crunch.

Enjoy your freshly baked berry oatmeal cookies! 🍪